Arugula Salad with Pearl Couscous


To me, the perfect summertime meal always includes a fabulous salad. This Arugula Salad with Pearl Couscous is as pretty as it is delicious. The peppery Arugula and spicy radishes combined with delicate couscous and peas for the perfect balance. And when combined with the mustardy dressing, this salad is scrumptious. It's great on its own for a light lunch and equally delicious when served alongside something grilled.


Ingredients for Arugula Salad with Pearl Couscous:


Salad:

5 ounces Arugula

8 ounces pearl couscous

1 tablespoon olive oil

1 3/4 cup chicken or vegetable broth

6-8 radishes, thinly sliced

1 cup fresh peas

kosher salt

black pepper


Dressing:

1/2 cup extra virgin olive oil

4 tablespoons lemon juice

4 teaspoons Dijon mustard

5 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper


Time-Saving Tip: Prepare the salad a few hours in advance.


Let's see what we need.

We're ready to cook.


Saute the couscous with oil for a couple of minutes. Add the broth and bring to a simmer. Cover and cook until all of the liquid is absorbed. Transfer the couscous to a parchment-lined sheet pan to cool.


Add the peas and a tablespoon of water to a microwave-safe bowl and cover; microwave 1-2 minutes. Drain and let cool.


Add the dressing ingredients together in a small jar and shake to combine. If you don't have a jar, a bowl and fork will work, too.


Once cooled add the couscous to a large bowl. Top with the arugula, peas, and sliced radish. Drizzle with some of the dressing and toss.


It's ready! Arugula Salad with Pearl Couscous is delicious. This salad is the perfect summer side dish.


Enjoy!


Arugula Salad with Pearl Couscous:

Salad:

  • 5 ounces Arugula

  • 8 ounces pearl couscous

  • 1 tablesoon olive oil

  • 1 3/4 cup chicken or vegetable broth

  • 6-8 radishes, thinly sliced

  • 1 cup fresh peas

  • kosher salt

  • black pepper

Dressing:

  • 1/2 cup extra virgin olive oil

  • 4 tablespoons lemon juice

  • 4 teaspoons Dijon mustard

  • 5 garlic cloves, minced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • Saute the couscous with oil for a couple of minutes. Add the broth and bring to a simmer. Cover and cook until all of the liquid is absorbed. Transfer the couscous to a parchment-lined sheet pan to cool. Add the peas and a tablespoon of water to a microwave-safe bowl and cover; microwave 1-2 minutes. Drain and let cool.

  • Add the dressing ingredients together in a small jar and shake to combine. If you don't have a jar, a bowl and fork will work, too.

  • Once cooled add the couscous to a large bowl. Top with the arugula, peas, and sliced radish. Drizzle with some of the dressing and toss.

  • Time-Saving Tip: Prepare the salad a few hours in advance.

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